Cherry compote is a preparation with the aroma of summer.
Juicy berries will remind you of the bright sun in winter and will definitely cheer you up.
It's time to prepare a treat, especially since you can find so many here interesting recipes!
Cherry compote - general principles of preparation
There are a lot of varieties of cherries and almost all of them are suitable for canning. Early berries are harvested independently or with strawberries and honeysuckle. Compotes from late varieties can wait for cherries, currants, early apples, and meet apricots. Often drinks are supplemented with citrus fruits that are on store shelves all year round.
Cherry compotes are prepared for the winter with or without pits. To remove you can use special device, use a hairpin or pin.
Preparation of jars and sterilization
Any preparations for the winter require sterility and cleanliness. Safety directly depends on this. Special attention is paid to the purity of products. Before use, jars are thoroughly washed and sterilized over steam, in the oven or in microwave oven. The lids are boiled in water or simply doused with boiling water.
Some compotes require sterilization. To do this, lay out the fabric in the pan, place the jars with the preparation, cover it and pour liquid into the pan. It is very important that it is hot, just like the compote. Otherwise, the glass may crack. The structure is placed on the stove and boiled for the required time, then the lids are screwed on.
Compote of pitted cherries with sterilization
A simple and reliable recipe for cherry compote that will last until spring, it turns out rich and aromatic. The amount of ingredients is calculated for three liter jars.
Ingredients
600 grams of cherries;
300 grams of sugar;
Boiling water.
Preparation
1. Wash the cherries, place them in a colander, and let the liquid drain from the berries.
2. Then we take a special device, or a regular hairpin. We take out the bones.
3. Place the berries in sterile jars.
4. Sprinkle granulated sugar evenly. You can add more, to suit your taste.
5. Fill the jars with boiling water. You can take water from the kettle if it is clean and there is no scale on the walls.
6. Place in a saucepan, the bottom of which is covered with a clean cloth.
7. Pour into the pan hot water, put it on the stove.
8. Cover the tops of the jars with lids, but do not screw them on yet.
9. Sterilize the compote ten minutes after the liquid boils. We do not allow the water to actively boil; it should barely boil.
10. One by one, take out the jars by the neck and roll up the lids.
Cherry compote with pits for the winter with lemon
Popular recipe compote of cherries with pits for the winter, which is twisted with citric acid. It is the seed that gives the drink its own special aroma and light cherry taste.
Ingredients
Cherries 1.5 kg;
0.75 kg sugar;
Water 7.5 liters;
3 tsp. citric acid.
Preparation
1. Sterilize the washed jars.
2. Wash and dry the berries.
3. Place half a kilogram of dry and clean berries into each jar.
4. Divide the acid into the jars, you get one spoon at a time.
5. Boil sugar and water for about five minutes.
6. Fill the jar with cherries and citric acid with boiling water to the top.
7. Immediately seal it.
8. Take two towels by the neck and bottom, shake.
9. Turn it over onto the throat and put it under a warm fur coat or blanket. Let it cool until it cools down.
Spiced cherry compote without sugar
A recipe for natural compote that will help out in the absence of sugar. The drink is slightly sour, but very aromatic and spicy. If some spices are not to your taste, then you can safely exclude them. The quantity is calculated for a three-liter container of compote.
Ingredients
Cherry 0.7 kg;
1 pea of allspice;
1 clove;
A little nutmeg;
0.3 cinnamon sticks;
Preparation
1. Transfer the washed berries to sterile containers. We remove the pits from the cherries or leave them as desired.
2. Add all the spices. Add a little vanilla, a small pinch is enough. The cinnamon stick can be replaced with ground powder.
3. Pour boiling water and place in a saucepan with a cloth.
4. Add water to the container and sterilize for a quarter of an hour
5. Take it out and seal it. Leave to cool in an inverted position, be sure to cover with something warm.
Cherry compote with pits for the winter (with lemon)
This recipe for cherry compote with pits for the winter is for those who consider the berries tasteless and unsuitable for canning. Lemon gives the preparation an incomparable aroma and fills it with a special taste. We choose dense, juicy citrus.
Ingredients
1 kg of cherries;
0.5 lemon;
1.3 liters of boiling water;
0.35 kg sugar.
Preparation
1. Remove the stems from the berries, rinse and dry. We send the cherries into liter jars, divide them in half into two parts.
2. Wash the lemon thoroughly, it is advisable to scald the skin with boiling water. Cut into slices and divide into two containers. Throw cherries on top.
3. Cook syrup from prescription sugar with added liquid, boil for a couple of minutes.
4. Fill the compote with syrup and cover.
5. Sterilize the jars in a saucepan with hot water about seven minutes.
6. Cork it and send it to cool under a warm blanket.
Cherry compote with strawberries
A recipe for mixed compote made from seasonal berries, which usually ripen at the same time. We choose the smallest strawberries, but they are whole, not overripe and without rot. The preparation is not sterilized, so we try to maintain complete sterility. Amount of ingredients per 3 liter jar.
Ingredients
0.2 kg cherries;
0.2 kg ripe strawberries;
0.25 kg sugar;
1 tsp. lemons;
Boiling water 2.5 l.
Preparation
1. Remove the stems from the strawberries and place them in a prepared jar.
2. Add cherries.
3. Pour sand into the jar.
4. Throw in prescription acid. In this recipe it serves as a preservative; it must be added.
5. Boil the water for a few minutes.
6. Pour boiling water up to the throat.
7. Quickly put on the lid and quickly tighten it with a key. You can use screw caps; in this case, simply tighten the thread until it stops.
8. We take the jar from both sides: by the neck and by the bottom. Shaking in our hands. You can put it on the floor and just roll it around. It is necessary to dissolve all the sugar so that it does not settle in one place.
9. Place the container on the lid and throw warm blankets on top.
Cherry compote with pits for the winter (with orange)
Recipe for mixed cherry and orange compote. The drink is prepared in liter jars. The citrus will be used with the peel, so we clean the peel well with a brush and wash it with soda.
Ingredients
0.15 kg cherries;
6 spoons of sugar;
1 wide orange ring (30-50 grams);
850 ml water.
Preparation
1. Wash all the berries, place them in a colander and leave to drain.
2. Cut a thick circle from the orange and divide it into several parts.
3. Place berries and orange in a sterile jar.
4. Pour in sugar pesos. Fans of sour compotes can add a third of a teaspoon of citric acid to the jar or throw in a slice of sour citrus.
5. Pour in hot water. The boiling water should reach the neck.
6. Cover the jar with a metal lid and transfer it to a pan with a cloth napkin.
7. Pour hot water so that it reaches the shoulders of the jar.
8. Turn on the stove and sterilize for 10 minutes.
9. Screw on the lid. Let the jar cool upside down.
Cherry compote in its own juice
A variant of rich cherry compote, which is cooked in its own juice. The preparation saves a lot on containers, the resulting drink is concentrated and suitable for further dilution with water. Berries can be used for baking, desserts, and various other dishes.
Ingredients
Cherries;
A little boiling water.
Preparation
1. The seeds are removed from the washed berries.
2. Cherries are packed tightly into jars. If desired, you can lightly sprinkle the layers with granulated sugar.
3. Fill the jars with boiling water. Just a little water is added, since the berries occupy almost the entire volume.
4. Place the jars in a pan, carefully pour in hot water and begin to sterilize.
5. After the liquid boils liter jars cook for 12 minutes. Be sure to put the lids on top.
6. Cork it and send it to ripen under the blanket.
Mint cherry compote with pits for the winter
For this aromatic and refreshing compote you will need a few mint leaves. But you can also use lemon balm. If you don’t have fresh herbs, pour some dried herbs into the jar. Double pour compote recipe.
Ingredients
0.3 kg of berries;
4 mint leaves;
0.3 kg sugar;
0.5 tsp. lemons.
Preparation
1. Wash the cherries, place them on a towel and leave to dry a little.
2. The mint also needs to be washed and dried.
3. Place the berries in a sterile jar, pour boiling water over them and cover with a lid.
4. After ten minutes, pour all the liquid from the jar into the pan, add sugar, add lemon and boil for five minutes.
5. Add mint leaves (melissa) to a jar of steamed berries.
6. Fill with boiling syrup and seal.
Cherry compote “Cherry aroma”
Recipe simple drink with cherry flavor for summer consumption. In addition to the cherry berries, you will need several cherry leaves.
Ingredients
2 liters of water;
0.15 kg sugar;
5 cherry leaves;
Lemon juice or acid.
Preparation
1. Wash the berries and place them in a saucepan.
2. Fill with water. If you need to reduce the time, you can immediately use boiling water from the kettle.
3. Let the compote boil, boil for two minutes.
4. Add sugar, stir and taste.
5. If the acidity of the berries is not enough, then pour in a little lemon juice or throw dry acid.
6. Boil the drink until the berries soften. The time depends on the variety and degree of ripeness.
7. Add cherry leaves and turn it off immediately.
8. Infuse the drink under the lid for 4 hours, more is possible.
9. Strain, cool and use for its intended purpose.
Cherry seeds contain a dangerous substance - amygdalin glycoside. When compotes are stored for a long time, it decomposes and turns into a drink. It is not advisable to store blanks for more than a year.
Is there any sweet syrup left over during canning? You can add water to it, add any berries, fruits, lemon, zest, add hibiscus or any other fruit tea and prepare a wonderful drink.
Canning containers should not be washed with foaming dishwashing detergents. They do not part well with glass and negatively affect the quality of the workpiece. It is better to use for washing jars baking soda or mustard powder.
If after seaming there are “bubbles running” in the jar, then the lid is not screwed on properly. The workpiece can be scrolled again if the compote has just been closed. If bubbles are noticed after a few hours, then it is better not to risk it. It makes more sense to pour the drink into a saucepan, boil it and drink it now.
Fresh cherries are an invaluable storehouse of vitamins, which are retained almost completely after canning. You can make jam, marmalade or marmalade from it, but the quickest way to make it for the winter is to make compote from cherries with pits. Sweet or sour, with or without the addition of other products - in any case, not a trace will remain of it after opening the workpiece.
Preparing for rolling
Rolling is a responsible procedure that requires careful preparation of the berries and container. Otherwise, the prepared drink may spoil.
Preparing the berries
It is better to close the compote immediately after picking the cherries. You can roll up black, white, red berries or mix them to make an assortment. For this purpose, the cherries are chosen to be full-bodied, with a rich taste. It needs to be sorted out, removing those that are crumpled and showing signs of rotting. In order for the compote to last longer, the berry must be dense, without damage or wormholes.
It is not difficult to remove worms (if there are any): you need to pour salted liquid (a couple of tablespoons of salt) over the cherries and leave for two hours.
Then remove everything that floats on the surface and wash the berries well. If you are sure that the cherries are free of worms, then just fill them with water for several hours, then wash them and pour them into a colander to remove any remaining liquid. Before planting, the stalk of the cherries is torn off.
Preparing the container
The jars are first thoroughly washed with soda. You can also use mustard powder and laundry soap for this. You should not do this with dishwashing detergent, as it does not adhere well to the glass and reduces the quality of the workpiece.
After this, they are sterilized in different ways:
- in the oven (time depends on the volume of the container: liter ones are set for 10 minutes, two-liter ones - 20, three-liter ones - for half an hour);
- above the steam: liter ones “soar” for 10 minutes, two-liter ones - 20, three-liter ones - 30;
- in the microwave (small containers): first, pour a little water into them so that they do not burst, then turn on the highest power and sterilize for 3-4 minutes.
Then the lids are processed:
- metal ones under the machine are boiled in a saucepan for several minutes, then dried;
- screw ones are cleaned with soda, filled with hot liquid, then dried;
- you can wipe the lid medical alcohol: It kills all microorganisms.
Classic recipe for cherry compote for the winter
The classic, also the simplest recipe for cherry compote, includes necessary products berries (half a kilogram), boiling water (slightly less than 3 liters) and sugar (1.5 cups) - per three-liter jar.
Preparation of compote is as follows:
- Place the berries in a container.
- Mix the remaining ingredients and boil for a couple of minutes.
- Pour into containers to the top.
- Pasteurize for 15 minutes.
- Roll up.
If by the time of rolling a little liquid has evaporated from the jar, you can add boiling water. The rolled containers are turned upside down to once again disinfect the workpiece and test the seal for strength, and then cover with a towel until cooled. If you find a leak, you need to open the compote, drain the liquid, boil it again and roll it up. The next day, you can send the finished compote for storage in the cellar. By the way, it is not advisable to turn containers with screw lids over; they just need to be placed and wrapped.
Recipe for the winter with lemon
In this recipe to classic ingredients Citric acid is added at the rate of 1 g per 1 liter of liquid.
How to make something like this:
- Place the fruits tightly in jars: the more there is, the tastier the compote will be.
- Mix the remaining ingredients, boil for 2 minutes and pour the hot liquid into containers, cover.
- Sterilize for 10 minutes.
- Turn over and cool.
Delicious, slightly sour compote is ready!
You can prepare it without sterilization. For this:
- The container with cherries is first filled to the top with boiling water, covered and left for a quarter of an hour.
- After the time has passed, the water is poured into the pan and the remaining ingredients are dissolved in it.
- Fill the berries up to the neck.
- Seal tightly, turn over and wrap until completely cool.
You can sprinkle citric acid on top of the berries, and then fill the container with boiling liquid. Only in this case, after closing, you will need to shake the container. If desired, add a few mint leaves to the compote for flavor.
Cherry compote with pits and lemon
Those who don’t like a sweet cherry drink can add lemon to the preparation to give it a sour taste. unusual taste and a unique aroma. For compote, choose dense citrus, which is thoroughly peeled and doused with boiling water. For a three-liter container you need 700 g of cherries, half a lemon, a glass of sand and boiling water until the container is full.
Preparation consists of the following steps:
- The washed cherries are distributed into jars.
- The lemon is divided into circles or slices and placed on top of the berries.
- Pour boiling water with sand mixed in on top and cover.
- Sterilize for 15 minutes.
- Wrap the lids and wrap them up.
You can add a slice of orange to the preparation. Only it is advisable to clean its skin well with soda, and then rinse thoroughly to prevent bacteria from getting into the drink.
Cherry compote with apples
For this fortified drink, take apples and cherries in a ratio of 1:3, and for a three-liter container you will need a glass of granulated sugar and 3 g of citric acid.
How to cook:
- The cherries are sorted and rinsed.
- Clean apples are cut and the core is removed.
- Distribute prepared berries and fruits into containers.
- Boil the syrup and pour it into jars.
- The containers are sterilized for half an hour.
- The finished compote is sealed and wrapped.
Spiced cherry compote without sugar
How to close compote if there is no sugar? Can be prepared for the winter spicy drink, which will be sour, but very fragrant. For 3 liters you will need 700 g of berries, a pea of allspice, cloves, a third of a cinnamon stick, a pinch of vanillin and a little nutmeg.
We will prepare this interesting drink using sterilization:
- We distribute the washed berries into containers.
- Sprinkle spices on top.
- Fill with boiling liquid.
- Sterilize for 15 minutes; if the liquid evaporates, add boiling water.
- Take it out and screw the lids on.
- Turn over and wrap until cool.
That's all!
This drink should be stored in a cool place, since it does not contain the main preservative.
The choice of spices for preparation and their quantity is made at will; if you don’t like something, exclude it from the recipe. Before drinking, you can add a spoonful of honey to a glass of drink: it will become not only tastier, but also healthier.
Recipe with cherries and strawberries
You can get a fragrant assorted compote if you add strawberries and a sprig of mint. To prepare the classic set of ingredients, add 100 g of strawberries, citric acid - a third of a teaspoon and a mint leaf (or lemon balm).
Step-by-step cooking recipe:
- Sort the berries, rinse, remove the stalks (for cherries) and sepals (for strawberries).
- Place the cherries first in the prepared containers, then the strawberries, then the mint leaf.
- Pour boiling water over and leave for 15 minutes.
- Pour the liquid into the pan, add the remaining ingredients and boil for 2 minutes.
- Pour into containers, roll up, turn over and wrap.
Cooled jars can be sent for storage.
Cherry compote in its own juice
Very rich compote obtained by cooking it in own juice. In this case, you can save on packaging. The drink can be mixed with liquid before drinking, as it is concentrated. You can decorate baked goods with its berries and use them in making desserts. All you need is cherries and boiling water.
How to cook:
- Peel the washed cherries and place them tightly in a prepared container. You can sprinkle the layers with sand.
- Pour boiling water up to the neck.
- Sterilize for 12 minutes.
- Seal and wrap the blanks.
Features of preparing compote
There are many ways to prepare compote for future use, but they are all divided into 2 groups: with or without sterilization. Someone thinks that extra processing won’t hurt, and sterilizes jars with hot liquid poured into them. For some, the second method is easier, but less reliable in terms of safety. We choose the appropriate method and proceed to preparations.
With sterilization
Some types of drinks must be prepared by sterilization. To do this, cover the bottom of a large pan with a cloth, and place covered containers with workpieces on it. Then liquid is poured into the pan at the same temperature as the compote to prevent the glass of the jar from cracking. Afterwards, the entire structure is placed on the fire and half-liter containers are pasteurized for 10 minutes, liter containers for 15 minutes, and three-liter containers for up to half an hour. As soon as a certain time has passed, the blanks are removed, corked, turned over and wrapped.
Another sterilization option is in the oven. To do this, place the containers from the workpiece on a baking sheet, which is placed in a cold oven and set to heat up to 150°C. After a quarter of an hour, turn off the oven, seal the pieces, and after cooling, put them in the cellar.
Without sterilization
This procedure is much simpler than the previous one.
It includes the following steps:
- Pour boiling water into containers with berries for 15-20 minutes.
- Drain it into a saucepan.
- Add spices and seasonings, boil for 2 minutes.
- Pour boiling liquid into jars up to the neck.
- Cork and wrap for ripening.
If after rolling there are air bubbles in the container, then the lid is not closed properly.
It is better to tighten it again if it was just closed. If several hours have passed after closing, then it is better to drink the drink immediately, after boiling it.
The cherry compote made can be stored for no more than a year in a cool place. This is due to the fact that with a longer storage period, the glycoside amygdalin, located in the seeds, begins to decompose, transforming into hydrocyanic acid, which is poisonous.
Glossy skin, juicy fleshy pulp and a recognizable sweetish taste... That's all it is! Beautiful cherry. In addition to the fact that ripe cherries are tasty on their own, they can also be used to prepare excellent preparations for the winter. Cherry compote will delight and surprise you with its special taste on winter days. Unique taste it will have due to the fact that we will not remove the seeds, but they will give the compote a subtle flavor nuance inherent in most stone fruits - almond. However, it is the presence of seeds that will oblige the use of compote before the start of the next season. Hydrocyanic acid, which subsequently long-term storage changes shape and may cause poisoning. There is a special pleasant aspect that is inherent in cherry compote for the winter - it has very tasty “berries”. The cherries from the compote are large, juicy, sweet – delicious. The recipe is simple, without sterilization, try to seize the June chance to prepare such a wonderful preparation.
To prepare compote for a three-liter jar you will need:
- approximately 450-500 g of ripe cherries
- 250 g granulated sugar
- water - how much it will take (about 2.5 liters)
How to seal cherry compote for the winter
The cherries must be carefully sorted and the “defective” fruits removed—rotten and spoiled cherries. Along the way, you can remove all the stalks. Next comes an optional, but desirable stage, especially when the cherry inspires suspicion that it contains worms. Pour medium-salted water over the cherries and leave for a while; the salt will drive away unwanted “guests”.
Rinse the prepared cherries. Place it on the bottom of a clean, cleaned with soda three-liter jar. The cherries should end up occupying about a third of the entire volume of the jar.
Now boil about two liters of clean water and gradually, in several stages, so that the jar does not burst, pour boiling water over the cherries. Fill almost the entire jar to the top, leaving only a little space, which will later be occupied by sugar.
Let the cherries warm up a little. Now you can drain the water from the cherries into large saucepan. Add sugar to the water, stir and bring the syrup to a boil. The sugar should completely dissolve. While the syrup is boiling, prepare the lid and seaming key.
Very carefully, observing safety precautions, pour boiling syrup over the heated cherries in the jar. Immediately seal the jar with a sterile lid. Check whether the jar is properly closed by turning it upside down. Wrap the jar of hot compote in a warm blanket or scarf. Let it sit until it cools down.
This cherry compote for the winter can be stored in an apartment without any fear.
The cherry season always lasts a very short time, so you need to have time to enjoy its wonderful taste, as well as prepare various preserves for the winter. Cherry lends itself well heat treatment and it turns out very delicious jam and compotes. It’s very good to roll up a few jars of cherry compote for the winter, and pour it into glasses when guests arrive. There is no need to buy juices in the store, because natural homemade drinks are many times tastier and healthier. Only manufacturers know what they add to their products, and when you personally cook, you will select the ripest berries, add as much sugar as you like and no dyes. If fresh fruits are often on your table, then don’t miss the opportunity to make winter and delicious preparations. This time we present to your attention cherry compote. This drink has pleasant taste And delicate aroma. Preparing drinks for the winter itself is not that difficult, so let's do it together.
One more thing. Very often the concepts of “sterilization” and “pasteurization” are confused not in production, but precisely in the process home canning. The first is, as a rule, disinfection of cans for preservation at temperatures above 100°C; there are many methods (over steam, in the oven, etc.). The second is when jars filled with contents are placed in a pan of water and so pasteurized at a temperature not exceeding 100°C for a certain time. If you are interested in a recipe without the pasteurization procedure, then the recipes below are for you. If you need it even without sterilization, i.e. not for the winter, but for drinking right away, then they are also suitable for you. Just skip the step of preparing the cans, but remember that such a drink can only be stored in the refrigerator and only for no more than 3-4 days.
Cherry compote with pits for the winter
It is better to remove the seeds in jam, but it is not necessary to do this in compotes. This is why I love preparing such drinks - it’s very simple, quick, and the result is excellent. The amount of ingredients I have is based on two liter jars. After pouring, I usually have syrup left, but it is drunk almost immediately.
Required ingredients:
- water – 2l;
- cherries – 450g;
- granulated sugar – 150-180g.
How to seal cherry compote for the winter
In winter, the prepared compote will be an excellent treat for all your loved ones.
A simple recipe for cherry compote for the winter
What we need:
- cherries (pink or white) – 1 kg;
- sugar – 700-800g;
- citric acid – 1 tsp;
- water – 4.5 l.
Yield: two three-liter jars
Cherry compote for the winter - a simple way to prepare
Cherry compote is ready! A sweet and light drink that can be enjoyed at any time of the year!
Bon appetit!
And there is a recipe for assorted strawberry and cherry compote.
But endless rains and flying bands of field thrushes make it necessary to quickly dispose of the harvest. Stretching out the pleasure to eat it for at least a week will not work. Either it will burst from moisture, or only the seeds on the stalks will remain after a bird attack. Therefore, you urgently need to roll up cherry compote for the winter.
Early cherries are also suitable for making compote. Most often it is mixed with strawberries - it turns out tastier. And the later one is good as a solo ingredient. It is absolutely self-sufficient and does not require any “backing vocals”. Although it can be combined with apricots, peaches, and some varieties early apples, cherry spandex.
Compote is made from cherries of any color - red, yellow, white, “red-sided”. The main requirement for raw materials is that the cherry must be elastic, undamaged, and not wormy. And if there are uninvited guests, then before cooking you should soak the berries in saline solution. The living creatures will float to the surface in horror and should be removed with a slotted spoon.
Compote is prepared with different contents of cherries. Some people cook it for the aromatic liquid, while for others the cherries themselves are more important. In the first case, you should put a third of the jar of berries and fill the rest of the volume with syrup, and in the second, the cherries are placed tightly in the container. You need very little syrup.
Let's get to work. First of all, I give you a recipe brought from Donbass about thirty years ago by my friend. In this way, compote is prepared not only from cherries, but from any berries and even from large tassels of elastic grapes.
Cherry compote with pits for the winter - a simple recipe without sterilization
Ingredients for making sugar syrup
Two liters of water.
320-420 g of sugar (about two glasses).
2-4 g of citric acid.
How to cook
- Prepare the container - wash it clean using ordinary soda or mustard powder, rinse thoroughly, sterilize in any way familiar to you.
- Sort through the cherries, select for rolling the compote only completely whole, not wrinkled, without damage or signs of spoilage. Remove the stalks, if any remain, wash thoroughly.
- Fill the jars one third full.
- Prepare the syrup and boil it.
- Pour into jars from the top, immediately roll up the boiled lids, and place upside down.
- Cover the jars with warm clothes. And pile on top - use an old coat, blankets.
- Leave until cold.
My comments
It is justified to prepare fresh cherry compote for the winter without sterilization in containers of at least 3 liters.
Almost the same way they roll up an assortment of cherries and strawberries. Take fruits in any ratio.
Cherry compote with sterilization
If you make a compote with a predominant content of berries, then there will not be too much syrup in it. Such a product must certainly be sterilized to avoid spoilage during storage. This drink is made from berries with and without seeds. In the first case, you should prepare a syrup of 35% concentration (350 g of sugar per 650 g of water). In the second case, we prepare sugar syrup 50% concentration (per 500 g of water 500 g of sugar). A 1 liter jar requires approximately 300-350 ml of syrup. For every liter of syrup, add 1 g of citric acid.
How to roll up
- Sort through the raw materials, select only the highest quality berries for processing. Rinse in several waters, tear off the stems and remove the seeds (if you are cooking without them).
- Pour cherries almost to the top into sterilized jars.
- Make syrup of the desired concentration. Pour hot syrup (60°C) over the cherries. Place sterilized lids on the jars.
- Place in a container with water heated to 70°C for sterilization. You can place a wooden plank or a clean cloth folded several times at the bottom of the pan.
- Sterilize 1 liter containers at 100°C for 30 minutes (with seeds) or 20 minutes (without seeds).
- Screw tightly, place upside down and cool as quickly as possible, but not in a draft.
My comments
Using this technology, it is justified to roll compote in 0.7-1 liter jars.
In winter, put pitted cherries from compote in pies, cakes, various desserts and simply eat them as if they were fresh.
Compote using two-time pouring technology without sterilization
Ingredients for a three-liter jar
1.8-2 kg cherries (approximately).
1-1.2 liters of water.
1 cup of sugar.
2 g citric acid.
How to cook
- Pour the cherries prepared in the above way into jars almost to the neck.
- Boil water, pour it into jars to the top of the neck, and put on sterile lids. Let it sit like this for 10-12 minutes.
- Pour the water into the pan. The most convenient way to do this is through gauze secured to the jar with an elastic band or a holey lid.
- Put sugar in water and citric acid, heat the syrup to 100°C, boil for 1 minute.
- Pour in until the syrup overflows over the neck of the container.
- Immediately roll it up, turn it upside down, wrap it in something warm and leave it like that until the compote has cooled completely.
Recipe for pitted cherry compote for children
If you decide to make compote from fresh or frozen cherries for a child, then you should definitely cook it without seeds. After all, the baby can choke on them. Homemade drink much healthier than store-bought juices and carbonated drinks stuffed with “chemicals” and sweeteners. It has only one drawback - a high sugar content, which is certainly harmful. Therefore, we will cheat and prepare compote in a saucepan so that we can drink it now, without sugar at all. When the compote has cooled, we will sweeten it with liquid honey (if the child is not allergic to it) or put a small amount of sugar, like in tea.
How to cook
- We sort and select high-quality berries for the compote, remove them from the stalks, rinse them thoroughly in water, and remove the seeds.
- Boil clean water, add the fruits to it, bring it to a boil again, remove from the heat and leave the drink to brew in the pan.
- Pour into cups or glasses and add sugar or honey to taste.
We slowly reached the end of our meeting today. Of course, you can prepare fresh cherry compote in a saucepan to drink immediately throughout the season delicious berries. But in the summer it is better to simply eat any fruits fresh, and prepare compotes for the winter.
At our house it is customary to New Year open the first jar of some compote with a large content of fruits. Most often it is cherry, pear or apricot compote. For me, this “greetings from a warm summer” tastes better than any cake. And kids really love to “peck” delicious berries.
